Trim ends of asparagus at their natural breaking point. Bend a stalk of asparagus until it breaks. Use the trimmed stalk as a guide to cut the rest of the asparagus in the same general place. Discard tough ends.
Place the asparagus on a baking sheet. Add the shallots and pecans. Drizzle with the olive oil and toss to coat. Arrange in a single layer on the pan and roast for 10 minutes. Flip with a spatula and roast for an additional 5 minutes or until the asparagus is tender, but still bright green.
For The Vinaigrette
Combine the orange zest, dijon mustard, vinegar, olive oil, honey, salt and pepper in a small bowl. Whisk until emulsified. Set aside.
Assemble The Dish:
Arrange the asparagus spears on a platter. Top with pecan-shallot mixture. Sprinkle with the oranges and cheese. Spoon the vinaigrette over the top of the asparagus and serve. This can be served warm or at room temperature.
Notes
To supreme citrus, use a sharp knife to cut the top and bottom of the fruit so that the pulpy flesh is exposed. Stand the fruit on one end and starting at the top cut the rind from the fruit to expose the flesh, following the natural contour of the citrus. Continue until all the white pith has been removed. Segment the fruit by slicing just inside the membrane on both sides of a segment and remove the fruit. Continue until the fruit is completely segmented. There's still juice in what remains of that orange, so squeeze it into the dressing for a little extra hit of citrus flavor.